Chicken Noodle Soup
(Serves two people)
Ingredients:
Onion (diced)
Garlic (minced)
Celery (diced)
Dried Mushroom
Carrots (thinly sliced)
Spinach
Chicken broth (homemade is always ideal)
Chicken breast thinly sliced and sautéed in salt and pepper or Cajun seasonings
Shrimps (optional)
Procedures:
Soak the dried mushroom in a cup of hot water for 20 to 30 minutes. The amount depends on how big the mushrooms are. Dried mushrooms have stronger taste so you don’t want to use too much that way, it won’t take over the taste. If it’s me, I don’t mind because I love the rich taste it brings to noodle dishes.
Cook the noodles in the chicken broth. Instead of using Asian noodles, I often use angel hair and cook them al dente. Set aside and save the broth. You could also add sesame oil in the broth when cooking the noodles.
Around 5 minutes before the mushrooms are done soaking, sauté the onion and celery for a minute or two in a deep pan then add the minced garlic. Then season with Cajun seasoning. You can buy one without msg and low sodium in your local grocery store. There’s even one in Safeway that cost less than $2 (small jar, though). Since it already has some salt, you really don’t have to add salt anymore. But then again, it’s all up to you.
Add the shrimps and 4 cups of chicken broth and the water used to soak the dried mushrooms. This is the same chicken broth you used to cook the noodles. Add the mushrooms and let boil. Blanch the spinach (with stems and all but make sure to wash them well) and put aside. Season for taste.
Turn the heat off and get ready to assemble your soup for a beautiful presentation.
Assembly:
Put the noodles in the bowl.
Near the side position the spinach just so.
Place the carrots next to the spinach and the other toppings: chicken slices, shrimps (optional), cooked dried mushroom, and thinly sliced carrots.
Add a little bit of sesame oil.
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